Ingredients:
3 -4 tablespoons olive oil
1 onions, chopped
2 -3 tablespoons minced fresh garlic
3 carrots, peeled and finely chopped ( chop about 1/4-inch pieces)
7 -10 ounces Italian sausages, casings removed ( preferably spicy)
1/2 lb ground beef or 1/2 lb pork
2 teaspoons dried red pepper flakes ( or to taste, add in more for extra spicy)
2 (28 ounce) cans crushed tomatoes
1/2 cup tomato paste
2 teaspoons dried basil
1 -2 tablespoon dried oregano
2 tablespoons light brown sugar
1 -2 small bay leaves
salt and pepper
2 (15 ounce) containers ricotta cheese
3/4 cup grated parmesan cheese
1/4 cup grated mozzarella cheese
1 (10 ounce) packages frozen spinach, thawed and well-drained ( squeeze out any moisture with hands, use only HALF of the package)
2 eggs, slightly beaten
salt and black pepper
15 lasagna noodles ( cooked to ONLY firm-tender, do not over-cook the pasta!)
1/4-1/3 cup grated parmesan cheese ( or to taste)
5 -6 cups grated mozzarella cheese
Directions:
Prepare this sauce up to 3 days ahead to blend flavors; heat oil in a large heavy saucepan over medium heat.
Add in onions, chopped carrots, garlic and dried chili flakes; saute for about 10-12 minutes.
Add in ground beef and the sausage meat, cook, stirring with a wooden spoon, breaking up the meat for about 6-7 minutes.
Add in all remaining ingredients; stir to combine.
Season with salt and pepper.
Cover and simmer for about 45 minutes, stirring occasionally; cool and refrigerate overnight.
For the filling: combine ricotta, mozzarella cheese, and about 3/4 cup grated Parmesan cheese in a bowl; mix well to combine, season with black pepper and salt.
Add in drained spinach, then mix in eggs.
Set oven to 350 F.
Grease an 13×9-inch glass baking dish or one a little larger with high sides.
Spread about 1/2 cup (or a little more) sauce on the bottom.
Place 5 cooked lasagna noodles over the sauce (overlapping to fit in the dish).
Spread HALF of the ricotta/spinach mixture over the noodles.
Sprinkle about 2 cups grated mozzarella cheese evenly over the ricotta/spinach mixture.
Spoon about 2 cups (or more) sauce over the mozzarella cheese, spreading with a spoon to cover (the sauce will be slightly thick).
Repeat layering starting again with 5 noodles, then remaining ricotta mixture, about 2 cups mozzarella cheese and more sauce.
Arrange 5 more noodles over the sauce.
Spread more sauce over the noodles.
Sprinkle with about 1 cup grated mozzarella cheese, then sprinkle with about 1/3 cup grated Parmesan cheese (or to taste).
Cover with foil (at this point you can refrigerate up to 1 day ahead to bake later).
Bake for about 40 minutes.
Uncover and bake for another 35-40 minutes, or until bubbly.
Let stand about 10-15 minutes (or longer) before slicing.
Delicious!
Servings: 6
Time preparation: 120 min.
Time total: 180 min.